MANGO. COCONUT. SUMMER. Do I have your attention yet?
There is nothing better than some fresh mango salsa and coconut on a warm breezy beach day….. Or maybe just when you are just dreaming of a warm beach day when it’s actually mid winter and you feel like you haven’t seen the sun in months. Today I let my taste buds take me on a journey away from this cold winter gray weather. Away from the snow, away from the bitter wind howling. Because today my kitchen made this carefree tropical dish. This classic breaded chicken is jazzed up with some tropical ingredients with a light yet complimentary side dishes. Because after all, beach bodies are made in the winter.
I choose to bake the chicken as opposed to frying for a lighter and healthier option. It lets the flaky coconut crust crisp up without burning, flattening the crust or absorbing any excess oils. If the chicken is fried it becomes a little heavy and doesn’t pair as well with the mango salsa. But yes, still completely edible.
Quick note: If you don’t have Panko, you can substitute breadcrumbs in a pinch. Although this isn’t the most desirable option being as it won’t turn out as flaky and crisp. Overall you want a crisp coating to fill the gaps between the shredded coconut.
Coconut Chicken and Mango Salsa
Ingredients
Coconut chicken
- 1 cup Panko
- ½ cup Flour
- 1 cup Shredded Coconut
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Garlic Powder
- 6 Chicken Breasts
- 1 Egg
Mango Salsa
- 1 cup Mango about 2 mangos
- ⅓ cup Green Pepper
- ⅓ cup Red Onion
- 2 TBSP Cilantro
- 1 TBSP Rice Vinegar
- 2 TBSP Lime Juice
Instructions
Coconut Chicken
- Preheat oven to 350 Degrees
- Place flour in a shallow bowl or plate. In a second shallow bowl, beat egg. In a third shallow bowl or plate, mix together Panko, Coconut, Salt, Pepper, Garlic powder.
- Coat each chicken breast in flour, then dip in egg mixture, then coat well with the coconut mixture.
- Place each coated chicken breast in lightly greased pan
- Bake in oven for about 20-25 mins or until coconut is golden brown. (if its getting too dark, cover gently with foil.)
- Suggested to serve with a duck sauce - Quick recipe is a mix of orange marmalade and crushed red pepper
Mango Salsa
- Chop Mango, Green Peppers, Red Onion, into small cubes, chop cilantro into small pieces.
- Mix together while adding in the vinegar, Lime Juice. Serve Cold.
